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Recipes

Sprouts Salad

Photo by Karthik Ram

Please read the method first as the sprouts should be made ahead.

Serves 8-10

Ingredients

  • 50 g whole moong (green gram)
  • 50 g whole brown lentils (masoor)
  • 100 g raw peanuts with skin on
  • 100 g sesame seeds
  • 50 g fenugreek seeds (methi dana)
  • 250 g finely shredded white cabbage
  • 200 g julienned carrot
  • 100 g julienned beetroot
  • 150 g raisins
  • 2 tbsp finely chopped spring onion greens, for the garnish

For the Dressing

  • Juice of 3 lemons
  • 2 tsp cumin (jeera) powder
  • 10 ml soy sauce
  • Unrefined salt to taste

Method

Separately sprout the moong and lentils for 2-3 days and the sesame and fenugreek for 2 days. Soak the peanuts overnight in double the quantity of water. Drain and rinse. Soak the raisins for ยฝ an hour in just enough water to cover. Drain and save the soaking water.

Place the sprouted moong, lentils, fenugreek and sesame seeds along with the peanuts, vegetables and raisins in a mixing bowl and mix well. Keep aside.

For the dressing, in a small bowl, mix the lemon juice, soy sauce, cumin powder and the saved raisin water. Pour over the salad. Garnish with spring onion greens and serve.

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